Steak with Coriander and Chargrilled Mushroom Chimichurri 
Ingredients:
For the Steak:
2 beef steaks (about 200g each)
1 tbsp olive oil
Salt and pepper to taste
For the Mushroom Chimichurri:
150g mushrooms, sliced
1 tbsp olive oil
1 garlic clove, minced
1/2 cup fresh coriander leaves
2 tbsp fresh parsley leaves
1 tbsp red wine vinegar (use apple cider vinegar as non-alcoholic substitute)
1/4 cup olive oil
1/2 tsp ground cumin
1/2 tsp chili flakes (optional)
Salt and pepper to taste
Directions:
Preheat a grill or grill pan over medium-high heat. Brush steaks with 1 tbsp olive oil and season both sides with salt and pepper.
Grill steaks for 3–4 minutes on each side for medium-rare or until desired doneness. Transfer to a plate and let rest.
While steaks are cooking, toss mushroom slices in 1 tbsp olive oil and season lightly with salt. Grill mushrooms for 2–3 minutes per side until charred and tender.
Place grilled mushrooms in a food processor along with garlic, coriander, parsley, vinegar, 1/4 cup olive oil, cumin, chili flakes, salt, and pepper. Pulse until the mixture is finely chopped but still textured.
Slice the rested steaks and serve topped with the mushroom chimichurri.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: ~480 kcal per serving
Servings: 2
Enjoy this bold and flavorful steak with a herby mushroom kick!
